Description
Coriander Seeds
Coriander must belong to a group of spices that have influenced every cuisine on the planet - for a good reason! In the UK, Coriander has been used since the 14th Century but found in the tomb of Tutankhamen and ancient Greece - 2000 years bc!
Whole coriander seeds should be light to the touch - hollow if you like producing a very distinctive lemony citrus flavour
Coriander seeds be used whole in sauces or crushed up the texture will not be ruined just providing wonderful coriander flavour
Coriander is known as Cilantro is some parts of the world - different name same plant
Grown in India
Coriander Nutritional Info per 100g Calories 298 g Total Fat 17.77 g Saturated Fat 0 g Polyunsaturated 0 g Monounsaturated 0 g Sodium 35 mg Total Carb 54.99 g Dietary Fibre 41.9 g Sugar g Protein 12.37g Packed up in unit that handles MUSTARD - SESAME - CELERY
Coriander Seeds - Quick Reference
What is it?: whole coriander seeds.
Flavour: Warm, citrusy and gently sweet, with lemon peel and light nutty notes.
Common uses: Curries, tagines, sausages, pickles, breads, rubs, chutneys and spice blends.
How to use: Toast lightly to deepen the aroma, then use whole or crush as required.
Compare with: Ground coriander disperses quickly, while whole seed keeps its aroma longer and can be toasted or cracked for texture.
Substitute: Cumin is often paired with coriander but is earthier and is not a like-for-like replacement.
Storage: Store in a cool, dry place away from direct sunlight and moisture. Keep sealed to protect the aroma and flavour.
Good to know: Coriander seeds are naturally hollow and light, which helps distinguish them from denser spice seeds.
Customer Reviews
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All very
All very good.
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Great smell
Great smell & flavour!!
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A very
A very nice spice
